Starter – Crab Cake Salad

• prep time: 2 mins.
• cook time: 8-10 mins
• total time: ~10 mins

Servings: Starter for 2

Ingredients:

• 2 Meridian Farm Market Crab Cakes
• 1 Package of Earthbound Farms Spring Mix
• 1 lemon
• Balsamic Vinegar
• Fresh cracked black pepper

Instructions:

1. Place frying pan on stove over medium heat and add crab cakes
2. Fry each side for 2-4 minutes until crab cakes are browned and cooked through completely (there are no cold spots)
3. Place spring mix on a plate and add crab cakes on top
4. Drizzle with balsamic vinegar and top with fresh cracked pepper

Main Course– Steak & Lobster

• prep time: 5 minutes
• cook time: 8-12 mins
• total time: ~10 mins

Servings: Main Course for 2

Ingredients:

• 2 Meridian Shrimp garlic butter crouton stuffed lobster tails (thawed)
• 2-3 tbsp. Grapeseed oil
• 2 Free Range Top Sirloin Steaks
• Meridian House Seasoning (you can purchase a bottle for home or you can ask the meat department to season your steaks for you complimentary!)
• 2 cloves of garlic
• 1 Tbsp. butter
• 2 sprigs rosemary
• 2 sprigs thyme
• Garlic Butter (melt butter and garlic in a microwave-safe dish and serve alongside lobster tail)
• 1 lemon, cut into wedges for serving

Instructions:

1. Place thawed stuffed lobster tails on a parchment-lined baking dish and bake at 425 for 12-15 minutes (that’s it, they are SO simple!)
2. Allow steak to rest at room temperature before cooking for about 30-45 minutes (this is important because you want your steak to cook evenly from edge to center so by letting the steaks warm-up instead of going in the pan direct from the fridge can help ensure this)
3. Season steaks with Meridian House Seasoning
4. Coat frying pan with grapeseed oil and heat over medium
5. Add steaks to the frying pan and cook for approximately 4-5 minutes per side. You’ll want to get a nice sear on the side and brown it before turning. If your steak is particularly thick (like a top sirloin), you’ll want to sear all edges of the steak as well to get that nice brown colour on all sides. Use tongs to lift steak from sticking to the pan throughout the cooking process. The most accurate way to see if your steak is cooked is by using a meat thermometer. For medium-rare you’ll want to remove your steak when it is at around 125 degrees
6. With one minute left in cooking, add the garlic, butter, rosemary, and thyme to the pan
7. With one hand, hold the pan on a slight angle. With the other hand take a spoon and baste the butter mixture on top of the steaks. Repeat this process until the steaks are well coated
8. Once steaks are cooked, remove from a pan and place on a cutting board or plate and allow to rest for 7-10 minutes before serving (this will allow the steaks to set so that the juices don’t pool out of the steak on your serving plate)

Side Dish– Garlic Parmesan Roasted Asparagus

• prep time: 5 minutes
• cook time: 8-10 mins
• total time: ~15mins

Servings: Side for 2

Ingredients:

• 1 bunch fresh asparagus
• 3 garlic cloves, minced
• 3 tbsp. freshly grated parmesan cheese
• Olive Oil
• Salt and pepper

Instructions:

1. Line a baking sheet or baking dish with parchment paper
2. Rinse asparagus and trim ends
3. Spread asparagus in a single layer on the prepared baking dish
4. Toss asparagus in olive oil until well coated (so that it doesn’t stick to the parchment paper)
5. Season with minced garlic, salt, and pepper
6. Top with grated parmesan cheese
7. Bake for 8-10 minutes at 425F until asparagus is still slightly firm yet fork tender

Chocolate Chip Skillet Cookie

with Bourbon Vanilla Bean Gelato

• prep time: 15 mins
• cook time: 25 mins
• total time: ~ 40 mins

Servings: Dessert for 4-6 (it’s big!)

Ingredients:

• 1 cup butter
• 1 cup brown sugar
• ½ cup conventional sugar
• 2 Free Range eggs
• 1 tsp. vanilla extract
• 2 cups flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1.5 cups chocolate chunks (pounded into small pieces)
• 1 container of Fiasco Madagascar Bourbon Vanilla Bean Gelato

  Instructions:

• Heat a cast-iron skillet over medium heat and add butter, stirring until it begins to bubble and has melted with no chunks
• Turn down heat to low and add brown and conventional sugar, stirring until well mixed
• Continue stirring until the mixture becomes smooth yet glossy
• Chill for 10-15 minutes in the refrigerator to remove the temperature from the heat
• Add eggs and vanilla and stir until well combined
• Add flour, baking soda and salt, mixing well
• Add chocolate chunks to mixture and stir well
• Flatten mixture in the skillet so it is one (somewhat even) large cookie layer
• Bake at 325F for 25-30 minutes until edges are browned and the dough is fully cooked (I like to leave mine a little gooey in the middle and crunchy on the outside… best of both worlds!)
• Top with gelato and enjoy this warm humongous cookie!